This recipe for plum and date chutney is a great way to use up any plums. You can use ones that are a bit over or under ripe or have been partially eaten by some bugs. Its plum season here at the moment. The small tree in my garden has been laden with loads and plums. We like them, but have to fight for the good plums with Chester the dog who picks them off the tree.

If you aren’t familiar with chutney it is a way of preserving fruit with vinegar and sugar. You then get a savoury sticky jam that is great with cheese or cold meats. You can even add it into some recipes to add a bit of sweet and sour taste.

Be warned you need to make chutneys on a day you can open the kitchen windows it stinks from all of the vinegar. I made this recipe and the Apple and Tomato Chutney on the same day to minimise the complaints.

The chutney can be stored for about 1 year in sterilised jars.  Check out how to do this on my How to sterilise jars page. It is best to leave the chutney for about 3 weeks before tasting to let the vinegar mellow the flavour also tends to get better over time. The quantities shown here will make about three jars. If you have more plums you could always double the quantities.

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